What Type of Alcohol Do You Put in Eggnog

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First up, let’s talk about the heavy hitters. Bourbon is the rugged cowboy of eggnog—it brings a sweet, vanilla warmth that hugs the cream like a long-lost friend. Dark rum is the pirate’s choice, adding a molasses-rich kick that makes you feel like you’re toasting on a Caribbean beach (even if you’re in a snowdrift in Ohio). And then there’s brandy, the fancy uncle who shows up in a velvet jacket and talks about his time in Paris.

Here’s the fun part: you don’t have to pick just one. Many professionals (and by professionals, I mean people who take their holiday drinking very seriously) blend two of these together. A fifty-fifty split of bourbon and rum is basically a liquid high-five for your taste buds. Just don’t tell your snobby cousin who insists on single-malt Scotch—he’ll judge you, but he’ll secretly steal your recipe.

But Wait, Why Not Vodka?

You might be tempted to reach for that bottle of vodka, thinking it’s “neutral” and “safe.” Stop right there. Vodka in eggnog is like wearing a tuxedo to a beach party—technically functional, but painfully boring. It adds alcohol without any flavor, leaving your nog tasting like sad, alcoholic milk. If you want a clean canvas, just use vodka. But please, for the love of nutmeg, don’t serve it to friends who respect you.

There is an exception, and it’s a weird one. If you use a vanilla-infused vodka (the kind that smells like a cupcake factory exploded), it can kind of work. But let’s be honest: you’re just covering up a mistake with sugar. Stick with the classics.